Dark Chocolate Peanut Butter Granola Cookies (3 ingredients)

I saw these cookies in Food and Wine and knew I’d make them faster than you can say dark-chocolate-and-peanut-butter. With only three ingredients (two of them being my aforementioned favorites), they were so easy to throw together.

The recipe uses granola ingeniously — first as a flour substitute (when ground in the food processor) and second for added crunch and texture. I took out some of the extra raisins in my granola as I like my chocolate/PB marriage to be untainted.

The result is a sandy, shortbread-like cookie bursting with flavor and texture. Perfect with a tall glass of milk!

(I found the chocolate peanut butter in my organic section under the brand name Peanut Butter & Co.)

Remove the dried fruit from 1 cup of the granola. (You can add that fruit to the second cup of granola if you wish.) Transfer the fruit-free granola to a food processor and pulse until finely ground; transfer to a medium bowl. Add the peanut butter, egg and salt. Using an electric mixer, beat the mixture at low speed until smooth. Add the remaining fruit-filled granola and beat the cookie dough just until combined. Dough will be dry but should stick together when rolled. (Add a little extra PB if it's not sticking.)

Roll the cookie dough into 12 balls and arrange them on the prepared baking sheets. Flatten the balls with the tines of a fork to 3-inch rounds. Bake for about 15 minutes, until the cookies are set in the centers. Let the cookies cool completely on the baking sheets.

Meet Sugar Mama

Lindsay cooks from her Home on the Range in Kansas. She's won over $100K in recipe contests, but still struggles to please her picky taste-testers, ages 12, 9 and 4. She posts her kid-tested, hubby-approved recipes right here.